1. Zhao Hongfei, Zhou Fang, PengWei, Zhang Bolin.(2014). The effects of carrageenan on stability of arachin and the interactions between them. Food Hydrocolloids. http://dx.doi.org/10.1016/j.foodhyd.2014.08.006
2. Zhao Hongfei, Zhou Fang, Qi Yeqiong, Piotr Dziugan, Bai Fengling, Piotr Walczak, Zhang Bolin. (2013). Screening of Lactobacillus strains for their ability to bind Benzo(a)pyrene and the mechanism of the process. Food and Chemical Toxicology, 59:67–71.
3.Hongfei Zhao, Fang Zhou, Liping Wang, Bai Fengling, Piotr Dziugan, Piotr Walczak, Bolin Zhang. (2014). Characterization of a bioactive peptide with cytomodulatory effect released from casein. European Food Research and Technology, 238:315-322.
4.Zhao Hongfei, Bai Fengling, Zhou Fang, Piotr Walczak, Jiang Xiangning, Zhang Bolin.(2013). Characterization of soybean protein hydrolysates able to promote the proliferation of Streptococcus thermophilus ST, Journal of Food Science. 78(4):575-581.
5. Zhao Hongfei, Zhou Fang, Piotr Dziugan, Yao Yonghong, Zhang Jiatao, LvZhaolin, Zhang Bolin. (2014). Development of organic acids and volatile compounds of cider during malolactic fermentation. Czech Journal of Food Science, 32:69-76.
6. Zhou Fang, Zhao Hongfei, Bai Fengling, Piotr Dziugan, Liu Yuen, Zhang Bolin. (2014). Purification and characterisation of the bacteriocin produced by Lactobacillus plantarum, isolated from Chinese pickle. Czech Journal of Food Science, 32:430-436.
7.Zhou Fang, Zhao Hongfei, Piotr Dziugan, Zhang Bolin.(2014). evaluation of Lactobacillus strains isolated from traditional Chinese cheese for probiotic properties. Annals of Microbiology, DOI 10.1007/s13213-014-0980-2.